Pan Seared Duck Breast / Ginger Agrodulce / Roasted Vegetables / Flash Fried Brussels Sprouts Recipe
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Ingredients
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Duck Breast
Ginger Agrodulce
Roasted Vegetables
Flash Fried Brussels Sprouts
Method
Duck Breast Preparation
- 1
Prepare Duck Breasts
Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear Duck Breasts
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-high and cook for about 6-8 minutes until the skin is crispy and golden.
- 3
Finish Duck Breasts
Flip the duck breasts and cook for another 3-4 minutes for medium-rare. Remove from the skillet and let rest.
Ginger Agrodulce Preparation
- 4
Make Agrodulce Sauce
In a small saucepan, combine grated ginger, honey, rice vinegar, soy sauce, and water. Bring to a simmer and let cook for 5 minutes until slightly thickened.
Roasted Vegetables Preparation
- 5
Prepare Vegetables
Preheat the oven to 400°F (200°C). Toss sliced carrots, diced zucchini, and red bell pepper in olive oil, salt, and pepper. Spread on a baking sheet.
- 6
Roast Vegetables
Roast in the oven for 20-25 minutes until tender and caramelized, stirring halfway through.
Flash Fried Brussels Sprouts Preparation
- 7
Fry Brussels Sprouts
Heat vegetable oil in a deep skillet over medium-high heat. Add halved Brussels sprouts and fry until golden and crispy, about 3-5 minutes.
- 8
Season Brussels Sprouts
Remove from oil, drain on paper towels, and season with salt to taste.
